Thick buttermilk pancakes with a maple bourbon banana pecan sauce. This is the ultimate breakfast for dinner!
It might seem a bit odd to share a pancake recipe the week of Thanksgiving, but I have a few reasons for this.
- You probably already have your Thanksgiving menu planned out so giving you an additional recipe for the holiday might just stress you out.
- Holiday weekends call for holiday brunch. Scale the recipe up for a crowd or enjoy an intimate treat after the big family get together.
- If you are hosting the holiday or travelling, you probably don’t have much time for additional cooking. Enter breakfast for dinner, an easy and delicious solution!
This recipe comes from the new cookbook, Dinner for Two by Julie Wampler. You might know Julie from the blog Table for Two. Her cookbook features 70 dinners recipes for (duh) two. Most recipes can easily be scaled up for a family as well. I’m excited to try some of the savory dishes for Matt, L and me, but for the blog, I wanted to stick with something on the sweet side. And what could be better than indulging in a sweet pancake dinner? It’s such a treat for once and a while. Pair it with some scrambled eggs and a steamed vegetable or side salad and you have a pretty balanced meal.
This name of this recipe may make you think that it’s a lot of work, but in reality, like most of the recipes in Julie’s book, it’s actually pretty simple. If you use two separate skillets, you can basically make the topping and the pancakes at the same time and get dinner (or breakfast) on the table in less than twenty minutes. Just get your banana topping started first and let it cook while you then prepare and cook the pancakes.
A note on the final product: The pancakes and topping are quite delicious. The pancakes themselves aren’t very sweet, so I definitely recommend pairing them with the bourbon banana nut topping. If you aren’t into nuts, just leave them out. Either way, the topping is a great alternative to plain old maple syrup.
- 2 bananas, sliced into rounds
- ⅓ cup maple syrup
- 1 tablespoon bourbon whiskey
- ½ cup roughly chopped pecans
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¾ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 tablespoons granulated sugar
- 1 large egg
- ¾ cup buttermilk
- Place ingredients in a small skillet over medium heat and bring to a skimmer; allow to thicken for ten minutes, stirring occasionally
- When the topping is a thick syrupy consistency, remove from heat until ready to use
- Make the pancakes:
- In a large bowl, whisk together the dry ingredients
- Make a well in the center of the mixture and add the egg and buttermilk; whisk batter until no lumps remain; batter will be thick
- Spray a large skillet with non-stick cooking spray and place over medium heat
- Once skillet is hot, use a ⅓ cup measuring cup to drop batter onto skillet
- Cook pancakes on one side for about two minutes or until bubbles start to form then flip and cook additional two minutes; repeat with remaining pancake batter
- Serve pancakes immediately with banana pecan bourbon topping
If you use two separate skillets, you can basically make the topping and the pancakes at the same time and get dinner (or breakfast) on the table in less than twenty minutes. Just get your banana topping started first and let it cook while you then prepare and cook the pancakes.
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